What is Rendang?
Rendang is a rich and tender coconut beef stew which is explosively flavorful and beef rendang is the most popular rendang.
Called “rendang daging” in local language, it’s arguably the most famous beef recipe in Malaysia, Indonesia, and Singapore.
Origins of Rendang
Beef rendang is of Indonesian origin, a delicious concoction from the Minangkabau ethnic group of Indonesia.
It’s often served at ceremonial occasions and to honor guests.
I believe the dish came to Malaysia when the Minangkabau settlers from Sumatra migrated to the southern part of the Malay peninsula during the era of the Melaka Sultanate.
This dish is well loved by many Malaysians, especially the Malay community.
While beef rendang is the poster child, there are variations such as chicken rendang and lamb rendang.
They are all absolutely delicious and best with rice, or Malaysian coconut milk rice (nasi lemak).
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What Kind of Beef for Rendang?
I used boneless beef short ribs or stew beef. The cut of beef will ensure that you have soft and tender beef once it’s cooked.
You have to cut the beef into small pieces to ensure that after the slow cooking, each chunk of beef is tender with the aromatic rendang curry paste.
Secret Ingredient of Rendang Sauce
To make the best rendang, you need to have the secret ingredient which is kerisik or toasted coconut.
You also need to cook on low heat to slowly stew and simmer the meat and reduce the rendang sauce.
I read that the Minangkabaus save the dish for months as the complex taste and flavor develop over time.
The Best and Most Authentic Rendang
I suggest that you make a big portion so you have some leftover. The flavors and aroma become more intense the next day.
Do try my recipe because it’s the most delicious and best beef rendang recipe you will find online!
How Many Calories Per Serving?
This recipe is only 416 calories per serving.
What to Serve with this Recipe?
Serve this dish with rice, noodles or bread. For a traditional Malaysian meal and easy weeknight dinner, I recommend the following recipes.
Pairs well with:
Beef Rendang Recipe
Beef Rendang - the best and most authentic beef rendang recipe you will find online! Spicy, rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk.
Ingredients
Ingredients:
- 1 1/2 lbs. boneless beef short ribs, cut into cubes
- 5 tablespoons cooking oil
- 1 stick cinnamon, about 2-inch length
- 3 cloves
- 3 star anise
- 3 cardamom pods
- 1 lemongrass, cut into 4-inch length and pounded
- 1 cup thick coconut milk, coconut cream
- 1 cup water
- 2 teaspoons tamarind pulp, soaked in some warm water for the juice and discard the seeds
- 6 kaffir lime leaves, very finely sliced
- 6 tablespoons kerisik, toasted coconut
- 1 tablespoon sugar or palm sugar to taste
- salt to taste
Spice Paste:
- 5 shallots
- 1 inch galangal
- 3 lemongrass (white part only)
- 5 cloves garlic
- 1 inch ginger
- 10-12 dried chilies, soaked in warm water and seeded
Directions
- 1Chop the spice paste ingredients and then blend it in a food processor until fine.
- 2Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
- 3Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.
Recipe Notes
To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.
Latest Recipes:
Chris Schofield
This is a beautiful and probably medicinal curry. I have taken a chili’s off to create a milder version. It is delicious, whilst cooking some cuts on my hand stung and then the harmonised into a wonderful chi feeling, a beautiful heat sensation. Thanks this will be cooked again!
Rasa Malaysia
Awesome Chris. This beef rendang is very yummy!
Peter
Hi,
This looks so good, After going through a bunch of rendang recipe’s on the net, I decided to make this one but I will be making 4 kgs of it.
would u say x4 of all the ingredients will get the same results? Also would x4 chilli be too much?
Rasa Malaysia
Yes might be too spicy, you can cut down to 3, or less than 3. :)
Peter
Thank you for the quick reply :)
Katy
After a visit to Malaysia (best food EVER!) and trying some of your other recipes, can’t wait to try this for my friend’s birthday cook off! Stupid questions: do you leave the cardamon pod whole or crush to use the tiny pods inside? And as I’m in the UK it’s hard to get hold of fresh coconut. Can dessicated/dried be used and toasted?
Rasa Malaysia
Whole. Yes, you can use dessicated coconut.
Katy
Thanks so much :)
Rhian
Tried it tonight and followed the recipe. I just did not have that type of beef cut so had to replace it with flank steak. It was absolutely DELICIOUS! I will make it again and again because it was so easy too! Thank you for sharing!
Rasa Malaysia
Hi Rhian, thanks for trying my beef rendang recipe!
Phil Gatt
Making it over weekend for 3 friends. Think it’s gonna be great in my slow cooker!
Rasa Malaysia
Awesome!
Alan
Have used ginger instead of galangal …. tastes just great 👍
Manxe Kitairn
Ginger tastes god in the Rendag, but galangal is a homeopathic medicine as well, and has a different effect than ginger.
alif
Very nice. Love it.
Scott
I’m planning on cooking this recipe next weekend. My question is can this recipe be adapted for slow cooker easily?
Rasa Malaysia
Yes you can make beef rendang in a slow cooker.
jono iskandar
I very love rendang, and hoping world know how delicius this food.
rendang is the delicius food in the world,
hip hip horay hip hip horay
ms_nadia
great to know rendang as most delicius food in the world by CNN version. And i can find the recepies here.. thanks you darling
Mark
Prepped this tonight along with your chicken satay and peanut sauce to cook tomorrow for date night. Used tamarind paste, slightly worried it may not work out great because of that but will see tomorrow :)
Rasa Malaysia
Good luck, let me know how it goes with your beef rendang.
Shae
Hi Mark, how’d you go using the paste as opposed to soaking puree? I am curious myself, as it’s a lot of effort if this is mistake..?
Tim
I use a teaspoon of tamarind paste and a teaspoon of powdered galangal in this recipe, and after preparing the curry sauce, I slow cook beef cheeks. Then I pull the beef, reduce the sauce, and then mix with the beef, and bake to “dry” it out – delicious!
Rasa Malaysia
Hi Tim, sounds very yummy!
John
What kind of Chili’s did you use?
Rasa Malaysia
Dried chili.